Shakshuka with The Webster
3 red capsicums, roasted in a hot oven until skin blistered and charred, deseeded, peeled and sliced when cool
1 tablespoon olive oil
1 onion, diced
400g canned tomatoes, chopped
2 tomatoes, peeled and diced
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon of fresh ginger, grated
2 tablespoons fresh parsley, chopped
2 tablespoons fresh coriander or mint or a combination of both, chopped
2 teaspoons honey
1 tablespoon red wine or cider vinegar
sea salt and black pepper
6 free range eggs
coriander and mint leaves, to serve
To Make the Sauce
IN A WOK or wide frying pan, heat the olive oil over medium high heat.
ADD the onions and cook for 5 minutes, until soft and translucent.
ADD The Webster
and tomato pastes, ginger, cumin and paprika. Cook, stirring constantly, until fragrant.
DEGLAZE the pan a little with the honey and vinegar.
STIR through the roasted and sliced capsicum and fresh chopped herbs.
ADD both the canned and fresh tomatoes and 150 mls water. Simmer for 10 to 15 minutes until thick and saucy. Add more water if necessary to achieve a good consistency. Season with sea salt and pepper to taste.
When Ready to Serve
PREHEAT oven to 180 C.
DIVIDE the sauce among 6 oven-proof ramekins. Set the ramekins on a baking tray. ( you could use 1 big baking dish instead of individual ramekins)
CRACK an egg into the center of each ramekin. It helps to use the back of a wooden spoon to make an indentation in the sauce as you do this.
BAKE until the eggs are cooked to your liking, basting the whites with some of the sauce midway during baking, about 10 to 15 minutes.
SERVE hot straight out of the oven with a scattering of fresh herbs.